Association of High-Molecular-Weight Glutenin Subunits with Grain and Pasta Quality in Spring Durum Wheat (Triticum turgidum spp. durum L.)

Spring durum wheat is an important raw material for producing diverse products such as couscous, bulgur, bread, and pasta. The quality of the dough significantly influenced by high-molecular-weight glutenins, allelic status which depends on region breeding program. In this study, a collection 69 cultivars promising lines were analyzed state Glu-A1 Glu-B1 using SDS-PAGE KASP PCR markers. Protein gluten content, volume increase index, pasta breaking strength, general estimation, SDS, index measured each accession based two-year field experiment in Krasnodar region. analysis revealed that Glu-B1al, Glu-B1d, Glu-B1z* alleles positively influence with Glu-B1al increasing protein, gluten, SDS whereas Glu-B1d decreased these traits. Glu-B1e, average, value but did not affect protein or content. role affecting content ensuring discussed.